Zucchini carrots muffins
18 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Carrots -- shredded |
| 1 | cup | Zucchini -- shredded |
| 1 | cup | Apple -- peeled & chopped |
| ¾ | cup | Coconut flakes |
| ½ | cup | Almonds -- chopped |
| 2 | teaspoons | Orange peel -- grated |
| 2 | cups | All-purpose flour |
| 1¼ | cup | Sugar |
| 1 | tablespoon | Ground cinnamon |
| ½ | teaspoon | Salt |
| 2 | teaspoons | Baking soda |
| 3 | eaches | Eggs -- lightly beaten |
| ¾ | cup | Vegetable oil |
| 1 | teaspoon | Vanilla extract |
Directions
Gently toss together carrot, zucchini, apple, coconut, almonds and orange peel; set aside. In a large bowl, combine flour, sugar, cinnamon, baking soda and salt. Combine eggs, oil and vanilla; stir into dry ingredients just until moistened (batter will be thick).
Fold in carrot mixture. Fill greased or paper-lined muffin cups two-thirds full. Bake at 375 deg. for 20-22 minutes or until muffins test done. Cool in pan 10 min. before removing to a wire rack. Yield: 18 standard-size muffins.
Recipe By : Country Woman